Reviewed: Feb. 15, 2008

Wonderful and so easy! I also added a couple of chopped carrots to the veggies. Also, I used 2% milk and no butter and flour. I just thickened with an immersible blender when the potatoes were done, leaving it a little chunky. I also added a couple of cups of shredded sharp cheddar at the end. We enjoyed this with some garlic toast.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Feb. 14, 2008

I never ate tarragon before so I put it in and I think I messed it up. Don't really like the taste of that herb. This might be better without the tarragon. I guess it's a matter of taste. We don't use that much here in Cajun Country! Sorry....

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HINKBONE

Cooking Level: Intermediate

Home Town: Bunkie, Louisiana, USA

Living In: Cottonport, Louisiana, USA

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Reviewed: Feb. 13, 2008

I made this with turkey bacon to be lower in fat and calories. Tastes wonderful & even better the next day as leftovers.

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Cindy S.

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Reviewed: Jan. 31, 2008

This soup is incredible - rich, creamy and utterly delicious. We all loved it. I used butter instead of bacon grease, omitted the bacon, and, since I didn't have cilantro, used 1 T. each of chives and parsley. I can't wait to make it again!

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jan. 29, 2008

This was easy to prepare and quick! A nice recipe for beginner cooks such as my grnadson. Sandee

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Sandee

Cooking Level: Expert

Home Town: Wilkes Barre, Pennsylvania, USA

Living In: Rockledge, Florida, USA

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Reviewed: Jan. 29, 2008

Added chopped leeks instead of onion. This soup is excellent, but I would add less tarragon or skip altogether.

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Vadie

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Reviewed: Jan. 28, 2008

Thanks. People really enjoyed this. We doubled the size, and all leftovers disappeared over the next couple of days. Picky kids too.

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freddad

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Reviewed: Jan. 23, 2008

A very delicious soup. Everyone loved it. Very thick and rich.

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zmo

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

Great soup; thick and filling. This is the first potato soup recipe that I've made that didn't include cheese, so I was hesitant to try it. Glad I did. It was a little thick, so you may want to thin it down some with a little extra broth.

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LINDA L

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Reviewed: Jan. 17, 2008

Just made it tonight...I'm not much of a cook, more a preparer...this was easy and everyone in the family really liked it...I followed the directions except for using leeks....I look forward to making it again....really good!

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cathi

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Reviewed: Jan. 6, 2008

This was a good and filling soup. Great bacon flavor. Loved the tarrigon. Make it!

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Jill Beesley

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 6, 2008

This is so, so good. I like mine thicker, so I add more chicken broth.

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melissa1977

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Dec. 28, 2007

I halved the recipe and only used 4 slices of bacon. This made just enough grease to saute the veggies and add a light bacon flavor. I ate two and saved the others to add to the soup. I don't like tarragon and didn't want the taste of cilantro in my soup so I used chives and parsley. I used red skinned potatoes which I think hold their shape better and they don’t give the soup a grainy texture. The recipe turned out very well and comes together quickly. I had planned on only eating a small cup of the soup but it was so good, I ate two cups. I decided to add a little shredded cheddar to the second serving. Delicious!

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Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Dec. 3, 2007

Best ever!!! I used Golden potatoes the second time I made this, which cooked for about 20 minutes. They turned out very tender. I used russet potatoes the first time and they were a little too tough but it was still good.

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Darren Wright

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Reviewed: Nov. 25, 2007

The is the best potato soup receipe! I've tried to make something similar, but this one tastes much better. I sub the cream for cream of celery soup and added a little sour cream.

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mistyk

Cooking Level: Expert

Home Town: Independence, Missouri, USA

Living In: Olathe, Kansas, USA

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Reviewed: Nov. 19, 2007

We have made this several several times. Wonderful & excellent, sometimes we add thing, other times we dont it is a recipe I will use over & over & have given out already many times. Perfect & easy

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KMMCJONES

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: Nov. 18, 2007

It has a little too much bacon fat taste to it. Other than making sure the bacon is in really small pieces when it is put back into the soup and using even less than 1/4 c of bacon fat, this recipe was good.

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me & bp

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Woodland, California, USA

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Reviewed: Nov. 11, 2007

Great Recipe. It's a keeper!

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Rachael

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Manlius, New York, USA

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Reviewed: Oct. 30, 2007

I thought this recipe was quite good, although not quite what I expected. It is by far the best soup I've made besides cream of broccoli. I usually have trouble with the thickening step- I wish there was some way I'd know if I did it right- but it seemed pretty thick after I mashed the soup with my potato masher (pureeing sounded like something that would go terribly wrong). I really wasn't sure how long to cook the bacon, and since I used leeks instead of onions (milder yet still flavorful for my poor stomach) I wasn't sure how long to let them saute, but I do think it was tasty and my boyfriend weally liked it. I have a feeling he would be sold on anything with bacon!

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elieli24

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Reviewed: Oct. 28, 2007

Used just a pinch of dried cilantro rather than fresh, and used some Wondra to thicken a bit more. Served with cheddar cheese. Rave reviews all around!

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FIVELETTE

Cooking Level: Intermediate

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Absolutely Ultimate Potato Soup

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